Thai Lime Chilli Prawns & Coconut Sauce

While the rice is cooking, slice the broccolini in half lengthways. Trim the sugar snap peas. Finely grate the ginger and garlic (or use a garlic press). Zest the lime to get a good pinch, then slice into wedges. Finely chop the long red chilli (if using). Roughly chop the coriander. Remove the centre veins from the kaffir lime leaves, then very finely chop. In a medium bowl, combine the banana prawns, chilli, kaffir lime, 1/2 the garlic, a generous pinch of brown sugar and a pinch of salt and pepper. Set aside.

Heat a large frying pan over a medium-high heat. When the pan is hot, add the shredded coconut (see ingredients list). Toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl and allow to cool. Once cooled, stir through the lime zest and a pinch of salt and pepper.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and cook, tossing, until slightly softened, 4 minutes. Add the sugar snap peas and mixed sesame seeds and cook until tender, 2-3 minutes. Add the soy sauce and cook for 1 minute. Transfer to a plate and cover to keep warm.

In a small saucepan over a medium-high heat, add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, brown sugar and fish sauce & rice vinegar mix. Cook, stirring occasionally, until the sauce is heated through and fragrant, 2-3 minutes. While the sauce is cooking, return the frying pan to a medium-high heat with drizzle of olive oil and the butter. When the butter has melted, add the marinated prawns and cook, tossing, until pink and starting to curl up, 3 minutes. When the prawns are cooked, squeeze over lime juice to taste.